TOFFEE SAUCE FOR STICKY CARROT PUDDING

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Toffee Sauce for Sticky Carrot Pudding image

Spoon this toffee sauce over our Sticky Carrot Puddings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups packed dark-brown sugar
1/2 teaspoon coarse salt

Steps:

  • Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.

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